Summer Fruit Tart with Partake Pancake & Waffle Mix

Ingredients:

 For the Vanilla Lemon Cream Filling:

• ¼ cup of water
• ¼ arrowroot powder 
• 1 15-ounce can of Coconut Milk 
• 5 egg yolks (egg substitutes like chia and flax can work here, too)
• 5 tbsp of honey 
• 1 tsp of vanilla extract
• 1 tsp of lemon juice 
• Lemon zest (optional - 1 tbsp for Cream + topping, as desired) 
• 1 tbsp of butter or coconut oil

 For the Pie Crust:

• 1 ¼ cups Partake Classic Pancake & Waffle Mix

• ¾ cup finely milled white rice flour
• ¼ tsp salt
• ½ cup vegan butter (1 stick), chopped into thin, small pieces, and chilled or frozen
• 1 tbsp apple cider vinegar
• ¼ cup ice water or more if needed

 For the Fruit Topping:

• Seasonal fruit cut into 1-inch pieces (We went with a berry medley of strawberries, blueberries, raspberries, and blackberries but peaches would be delicious too!)

Instructions for the crust:

• In a food processor, combine dry ingredients and butter. Pulse until the butter is finely distributed and mix resembles corn flour.
• Add in water and apple cider vinegar together. Add all at once to dough and blend until it comes together.
• If the dough is still dry and not coming together, add an additional tablespoon of water and pulse. Continue to do so until a soft dough forms.
• Once a soft dough forms, remove from the food processor and press into a disk about 12” on top of parchment or silicone sheet.
• Dust with Partake Mix if dough comes off on the rolling pin. Allow it to sit covered for at least 15 minutes.
• Note: This dough is not elastic and will not easily tolerate handling. It may tear in places but that’s okay. Simply wet the spot and press more dough into the crack.
• Place the dough on the parchment directly in the pie pan/tart shell and press in to fit the pan. Alternatively, place the pan upside down on dough and then flip over, so dough goes into the pan.
• Crimp edges as desired. Use water if dough cracks. Dock dough with a fork, making small holes for steam to escape, about 10 taps of the fork. Don’t damage the bottom.
• Chill for 15 minutes or until dough firms up.
• Place parchment inside shell and weigh down with pie weights, dry beans, or dry rice.
• Bake in 350 degrees Fahrenheit oven for 10-15 minutes or until set.
• If making a fully cooked pie shell or tart shell, remove rice and parchment and continue baking until the shell is golden, about 10-15 more minutes.

 Instructions for the filling:

• Combine water and arrowroot powder in a bowl and set aside 
• Add coconut milk to a saucepan to medium heat, watching to make sure it is not boiling 
• While coconut milk is heating, whisk egg yolks and honey together in a bowl.  
• Slowly add heated coconut milk to the egg mixture to prevent eggs from curdling 
• Once combined, add the mixture back into a saucepan while combining water and arrowroot powder on medium heat 
• Continue to stir and mix until mixture is smooth and thick in consistency, once the cream is at your desired consistency remove from heat. 
• Add vanilla, lemon juice, lemon zest, and your butter of choice to cream 
• Transfer cream to a large glass blow, cover with parchment paper, and refrigerate for at least 4-5 hours. 

 To assemble fruit tart:

• Add your Vanilla Lemon Cream to the fully cooled pie crust.
• Top with your choice of seasonal fruit and refrigerate for an additional 30-40 minutes to set.
• If you love lemon flavor, as we do, add a bit more lemon zest on top as a garnish and extra kick of citrus.